ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: HAI LUA NEW OWNER: CHU CHOA TEA LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP13. An invoice for the permit fee in the amount of $1,148.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 10/01/2025 - 09/30/2026. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 9/4/2025.
8 reported violations
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed the usage of domestic equipment throughout facility including: air fryer, microwave, and blender. [CA] Discontinue the use of unapproved equipment. All equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
- K30: Food storage: food storage containers identified
Observed multiple foods stored in plastic grocery bags in refrigeration units. [CA] Food shall be stored in approved, food grade containers.
- K36: Equipment, utensils, linens: Proper storage and use
Observed multiple scoop handles stored in direct contact with food, including in the ice machine and salt container. [CA] Store scoop handles above the food or in such a way to prevent direct hand contamination.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the dry food storage area, observed the ceiling panel is misaligned and creates a large gap in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
- K34: Warewash facilities: installed/maintained; test strips
Facility lacks appropriate test strips for sanitizer of choice (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K39: Thermometers provided, accurate
Facility lacks probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
- K07: Proper hot and cold holding temperaturesCritical
On the preparation counter, measured cooked bun, udon noodles, and pasta from 76-95F. Per employees, all noodles were cooked 1.5 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below. [SA] PIC will discard the noodles at 13:00 (4 hours after initially cooked). Discussed TPHC procedures during inspection-- PIC decided that noodles will be properly cooled and kept under refrigeration rather than ambient temperature.
- K06: Adequate handwash facilities supplied, accessible
In the kitchen, observed handwash sink is blocked by a trash can. A nearby handwash station is available for use. [CA] Handwash sink shall be fully stocked and accessible at all times. [COS] PIC relocated the trash can away from handwash sink.